Wyeast 3944

[balconybrewer]

hi all,

i have put down a witbeir and it has been in the fermenter @ 20deg using wyeast 3944.

it has pulled up at 1016(consistent over 2 day) after 6 days..... i dont think i am putting this one into seconday, my question is has it attenuated as far as its gonna go or has anyone found this yeast may stall and get going again???


cheers

 

[goatherder]

Whilst I haven't used this strain I'd suggest that it's probably done. That being said, leave it alone for another few days, maybe even a week. Give the yeast a chance to clean up after itself. What was the OG of the wit?

 

[balconybrewer]

1054 mashed @ 67.5

 

[Stuster]

I think leaving it another week is only going to be good.

 

[mika]

There was a thread about this recently. Apparently it slows down to a crawl at the end. Have a search, the post was made within the last fortnight and possibly within the last week.

 

[andreic]

My 3 experiences so far with 3944 did not finish until 3 weeks! My beers finished at 1.008, but my starting SG was lower than yours and I mashed lower. Still... 1.016 might not be quite there... If you can let it rest, give it another week. Give it a swirl as well perhaps.

Its a good yeast. My first Wit was too orange-y, but last 2 Wits were very very tasty...

cheers, Andrei

 

[balconybrewer]

andrei,

what temp did you ferment it @? did you heat it up @ the end to help it finish?

My 3 experiences so far with 3944 did not finish until 3 weeks! My beers finished at 1.008, but my starting SG was lower than yours and I mashed lower. Still... 1.016 might not be quite there... If you can let it rest, give it another week. Give it a swirl as well perhaps.

Its a good yeast. My first Wit was too orange-y, but last 2 Wits were very very tasty...

cheers, Andrei

 

[andreic]

andrei,

what temp did you ferment it @? did you heat it up @ the end to help it finish?

I fermented at 20c, and when it was mostly done (after around 2 weeks), I upped the temp to 22c and gave the fermenter a good swirl almost every day. You could probably go even a little higher if you want to finish off.

I will be using much bigger starters with this yeast in future.

Andrei